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Spaghetti Squash with Italian Sausage, Broccoli, and Sage

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Robin Knight

"A delicious faux pasta dish that combines sweet squash with savory sausage and assorted vegetables."
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55 m servings 438 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves; place on a baking sheet.
  2. Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
  3. Start frying sausage in a large skillet when squash has 5 minutes left to bake. Remove squash from the oven and let cool. Add broccoli, mushrooms, onion, garlic, and sage to the skillet with the sausage; cook and stir until onion softens, 5 to 10 minutes.
  4. Scrape insides of squash into spaghetti strands with a fork. Stir into the sausage mixture until well combined. Season with garlic salt, salt, and pepper. Shave Pecorino Romano cheese on top.

Nutrition Facts

Per Serving: 438 calories; 28.4 g fat; 24 g carbohydrates; 24.7 g protein; 63 mg cholesterol; 2046 mg sodium. Full nutrition

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